Chicken Salad With Crispy Tortillas
Serves 4| Hands-On Time: | Total Time:
- Heat the oil in a large skillet over medium-high heat. Fry the tortilla strips until crisp, 3 to 4 minutes; drain and season with ½ teaspoon salt.
- In a large bowl, toss the lettuce, chicken, carrot, and radishes with the vinaigrette. Top with the crisped tortillas.
The crispy tortilla strips can be made up to 2 days ahead. Store at room temperature in an airtight container.